Use organic where possible. Start with romaine lettuce found in 3 packs at most stores. I like to cut it up by slicing a head of romaine lettuce into 2 inch sections. I’ll usually cut all 3 heads at once so that we’ll have access to fresh lettuce from a plastic bag saved in the fridge for the next few days. Wash and spin dry the pieces. For stored lettuce add a single paper towel to the plastic bag to absorb moisture.

Add to a bowl and toss in arugula to your liking. We love it and add it generously to the romaine.

I like a large salad especially if that will be my whole meal. So you may want to decrease some of the quantities here if you’re having a smaller salad.

The brine serves to cut the oil making the salad light to the taste. One of the great outcomes of this combination of vegetables, brine and dressing is a resulting liquid that is sublime and incredibly fresh.